the scavenger's guide to haute cuisine

A couple of years ago
I was told about a book called The Scavenger's Guide to Haute Cuisine, by Steven Rinella. In the book,
Rinella tells the tale of being given an old cookbook written by Auguste
Escoffier and being inspired to have a feast of all the things he hunts and
gathers. Rinella talks about how, pre-Escoffier, he once ate snapping turtle
and didn't enjoy the turtle meat because it tasted like a mucky swamp.